This Creamy Tomato and Chicken Gnocchi is a simple, comforting family friendly meal and it's SO easy, as everything is cooked in one pan. A deliciously creamy sauce made of crème fraiche and Parmesan and packed with fresh tomatoes and herbs.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
This creamy chicken gnocchi recipe is really easy and forgiving. You brown the chicken in the pan first, add the gnocchi so it starts to toast slightly in the pan, then pour in the stock, milk and tomatoes and let everything simmer together.
Right at the end, you finish it off with crème fraîche, Parmesan and parsley for a glossy, creamy sauce that clings to every piece of gnocchi.
This tomato and chicken gnocchi is perfect for when you want something comforting without spending ages at the hob. There is no separate sauce to make, no need to boil the gnocchi first, and no long simmering time. Just throw it all in and leave to thicken.
Looking for more gnocchi recipes? Try our easy Chicken Sausage Gnocchi Tray Bake, delicious Halloumi Gnocchi Tray Bake or our versatile Air Fryer Gnocchi.
Jump to:
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - We used chicken breast to keep it lean. You could use skinless and boneless chicken thighs which would be juicier. Cut it into even pieces so it cooks at the same rate.
- Gnocchi - We used shelf-stable gnocchi as it doesn't fall apart. You could use fresh, which would cook quicker. Have you tried our Leftover Mashed Potato Gnocchi?
- Tomatoes - Cherry tomatoes and sun-dried tomatoes for extra flavour.
- Cheese - Parmesan cheese should be finely grated so it melts quickly and evenly. Pre-grated Parmesan often does not melt as well, so freshly grated is best if you have it.
- Crème fraîche and milk - Milk helps lighten the sauce, but it is important to use crème fraîche at the end rather than boiling it in the pan. Adding it off the heat keeps the sauce smooth and reduces the risk of curdling.
- Herbs and seasoning - A dried Italian seasoning blend and some fresh parsley to finish it off.
- Stock - Chicken stock or vegetable stock will work.
Tomato and Chicken Gnocchi Variations
Vegetables - We served this with vegetables on the side, but you could cook them into it. The easiest way is by stirring fresh spinach in right at the end. You could also add finely diced red bell peppers, courgette (zucchini) or mushrooms after the chicken has cooked for a couple of minutes. Let them soften slightly before adding the gnocchi.
Pesto - When you add the sun-dried tomatoes, you could add some green or red pesto for a flavour boost.
Spicy - Add ¼ to ½ teaspoon chilli flakes with the seasoning. This works especially well if you want to balance the richness of the creamy sauce.
How To Make Creamy Tomato and Chicken Gnocchi
- Step 1: Heat the oil in a large pan over a medium heat and add the diced chicken. Cook for 7-8 minutes.
- Step 2: Add the gnocchi and cook for a couple of minutes.
- Step 3: Add the stock, milk, all the tomatoes and seasoning. Mix well and simmer for 4 minutes.
- Step 4: Turn off the heat and add the crème fraîche, Parmesan and parsley.
- Step 5: Stir everything together until the cheese has melted and the crème fraîche has mixed in.
Serving Suggestions
This is filling enough to just serve up as it is, but if you want to make it stretch a little further, then some sides are good. A crisp green salad with a sharp lemon or balsamic dressing works well because it cuts through the richness of the sauce. Why not try our Little Gem Salad?
Garlic bread is also a good option if you want a more comfort-food style meal and something to mop up the extra sauce. Try our Cheesy Garlic Bread.
If you are serving it for a family dinner, steamed green beans, broccoli or peas are easy vegetable sides. For a slightly more grown-up version, serve it with roasted tenderstem broccoli or a rocket salad with shaved Parmesan.
A little extra Parmesan and parsley on top just before serving not only makes it look better and adds a final layer of flavour.
Meal Prep and Storage
This recipe is best freshly made because gnocchi has the softest texture straight after cooking, but if you have leftovers then they can be stored.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The sauce will thicken as it sits because the gnocchi absorbs liquid, so when reheating, add a splash of milk or stock to loosen it.
Reheat gently in a pan over a low heat or in the microwave in short bursts, stirring between each burst.
I would not recommend freezing this dish once fully cooked. Cream-based sauces can become grainy after defrosting, and gnocchi tends to lose its best texture.
Dannii's Top Tips
- Use a wide pan rather than a deep saucepan if possible. A wider surface helps the sauce reduce properly in the short simmer time and prevents the gnocchi from sitting in too much liquid.
- Do not cook the chicken fully in the first step. If it is fully cooked before the simmer stage, it is more likely to turn dry by the time the dish is finished.
- Always add the crème fraîche after turning off the heat. This is one of the most important details in the recipe because it keeps the sauce smooth and creamy and not seperated.
- If the sauce thickens more than you want while standing, loosen it with a splash of hot stock or milk before serving.
- Season carefully at the end. Parmesan adds salt, so it is better to taste once the cheese has gone in before adding more.
Frequently Asked Questions
Add a splash of warm milk or chicken stock and stir until the sauce reaches the consistency you want. Gnocchi absorbs liquid quickly, so this is normal if the dish has been sitting for a few minutes.
Let the dish sit off the heat for 2 to 3 minutes. The sauce usually thickens naturally as the gnocchi absorbs some of the liquid and the Parmesan melts through. If needed, add a little extra Parmesan.
Yes, but the end result will be richer and slightly heavier.
More One Pan Meals
If you've tried this creamy chicken gnocchi recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Creamy Tomato and Chicken Gnocchi {18 Minute Recipe}
Ingredients
- 1 tablespoon Olive oil
- 400 g (14 oz) Chicken breast - cut into chunks
- 500 g (1.1 lb) Gnocchi
- 375 ml (1.5 cups) Chicken stock
- 100 ml (0.4 cup) Skimmed milk
- 4 Sun-dried tomatoes - chopped
- 10 Cherry tomatoes - halved
- 1 tablespoon Italian seasoning
- 150 ml (0.66 cup) Reduced fat crème fraîche
- 30 g (1 oz) Parmesan - grated
- 5 g (0.25 cup) Fresh parsley - finely chopped
Instructions
- Heat 1 tablespoon Olive oil in a large pan and add 400 g Chicken breast (diced). Cook for 7-8 minutes.
- Add 500 g Gnocchi and cook for a couple of minutes.
- Add 375 ml Chicken stock, 100 ml Skimmed milk, 4 Sun-dried tomatoes, 10 Cherry tomatoes and 1 tablespoon Italian seasoning. Mix well and simmer for 4 minutes.
- Turn off the heat and add 150 ml Reduced fat crème fraîche, 30 g Parmesan and 5 g Fresh parsley (chopped).
Recipe Tips
- Use a wide pan rather than a deep saucepan if possible. A wider surface helps the sauce reduce properly in the short simmer time and prevents the gnocchi from sitting in too much liquid.
- Do not cook the chicken fully in the first step. If it is fully cooked before the simmer stage, it is more likely to turn dry by the time the dish is finished.
- Always add the crème fraîche after turning off the heat. This is one of the most important details in the recipe because it keeps the sauce smooth and creamy and not seperated.
- If the sauce thickens more than you want while standing, loosen it with a splash of hot stock or milk before serving.
- Season carefully at the end. Parmesan adds salt, so it is better to taste once the cheese has gone in before adding more.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Comments
No Comments